Melting Moments with Lemon Cream

You can imagine how impressed I was to arrive home this afternoon to discover that my teenage son had made Melting Moments with Lemon Cream filling.  

For a first effort with a piping bag they weren't bad at all, and they tasted heavenly.  The ones in the picture above are the last three, left for Dad when he gets home from work.

Even better is that my son cleaned up after himself.  He said it took 3 hours, but maybe it only felt that long!

This recipe comes from the Australian Women's Weekly's Big Book of Beautiful Biscuits.

Melting Moments with Lemon Cream

250g (8oz) butter

1/3 C icing (confectioner's) sugar

1 1/2 C plain flour

1/2 C cornflour

Cream butter and sugar until light and fluffy.  Add sifted flours, mix well.  Put mixture into piping bag fitted with fluted tube.  Pipe rosettes on to lightly greased oven trays, bake in moderate oven 10 to 12 minutes until pale golden brown.  Cool on wire rack.  Join biscuits with lemon cream.

Lemon Cream

60g (2oz) butter

1/2 C icing (confectioner's) sugar

1 tsp grated lemon rind

3tsp lemon juice

Beat butter until smooth, gradually add sifted icing sugar, beat until mixtures is light and creamy.  Beat in lemon rind and juice.

Makes about 30 complete biscuits.